1. Sauté Garlic:

• Melt the butter in a large skillet over medium heat.
• Add the minced fresh garlic and sauté for 1-2 minutes until fragrant. Be careful not to let it brown or burn, as burnt garlic tastes bitter. Remove skillet from heat briefly if needed.

2. Heat Chicken & Seasonings:

• Add the cooked shredded or diced chicken to the skillet with the garlic butter.
• Sprinkle with the garlic powder, Italian seasoning, salt, and pepper. Stir well and heat through for about 1-2 minutes, coating the chicken in the flavors. Remove chicken mixture from skillet and set aside briefly (can place in the filling bowl).

3. Make Cheese Filling Base:

• In a large mixing bowl, combine the softened cream cheese and sour cream. Stir or beat until smooth.
• Stir in about 1 cup of the shredded mozzarella or cheddar cheese (reserving the remaining 1/2 cup for inside the wraps).

4. Combine Filling:

• Add the warm garlic-seasoned chicken mixture to the cheese mixture in the bowl.
• Stir everything together until the chicken is evenly coated and combined with the creamy cheese filling.

5. Assemble the Wraps:

• Lay one large tortilla flat on a clean surface.
• Spoon about one-quarter of the chicken and cheese mixture onto the center of the tortilla, spreading it slightly but leaving a border around the edges.
• Sprinkle about 2 tablespoons (or 1/8 cup) of the reserved shredded mozzarella/cheddar cheese over the filling on the tortilla.
• Fold the wrap burrito-style: Fold in the opposite sides (left and right) snugly over the filling. Then, tightly roll the tortilla up from the bottom edge towards the top edge to form a secure wrap. Place seam-side down.
• Repeat for the remaining tortillas and filling.

6. Cook the Wraps:

• Wipe out the skillet used earlier if needed, or use a clean skillet or grill pan. Place it over medium heat (add a tiny bit of oil or butter if desired, but often not necessary if wraps are sealed well).
• Carefully place 1 or 2 wraps (depending on pan size), seam-side down, into the warm skillet.
• Cook for 2-3 minutes per side, until the tortilla is golden brown, slightly crispy, and the cheese inside is melted and gooey. Flip carefully with a spatula. Adjust heat as needed to prevent burning.
• Repeat with remaining wraps.

7. Garnish and Serve:

• Remove the cooked wraps from the skillet.
• Garnish generously with fresh chopped parsley.
• Serve the Cheesy Garlic Chicken Wraps immediately while hot and crispy.